1 large zucchini or 2 small zucchini

5 Tbs flour (wheat / oat / almond)

A pinch of baking powder

Salt and pepper, to taste

½ tsp ground turmeric

4 tbs water

Water, to add


  1. Grate the zucchini.
  2. Mix all ingredients together until a batter is formed. Add water if the batter does not spoon easily.
  3. Warm up a frying pan on medium heat.
  4. Add a dollop of coconut oil to the pan.
  5. Add a large spoonful of batter to the pan and spread into a thin layer.
  6. Brown on bothsides.
  7. Serve with vegan mayonnaise, basil pesto or some fiery jalapeno relishif desired.


You can use Orgran egg replacer powder in place of baking powder to keep the recipe gluten-free.

Recipe by Mireesha Narsai – Miss Earth South Africa 2016 3rd runner up: Fire

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